Today marks the beginning of Stephen’s birthday weekend, and not just any birthday weekend: his 30th birthday weekend. There is something about turning 30 that always sounds so big and grown-up, even when you know it is really just another birthday and another good reason to celebrate with food, friends, and family.
Back in college, I had a friend who loved to point out how close everyone was getting to 30. Every birthday came with a cheerful little reminder like, “Only 10 more years until you’re 30,” or, “Only 8 more years to go.” At the time, it felt hilarious because 30 seemed so far away that it almost did not feel real. Now that it is arriving for people close to me, it feels a little more real, though I still have a bit of time left in my 20s and plan to enjoy every last bit of it.
We started the celebration on Thursday night with dinner at the bar of the restaurant where we had our wedding reception. After that, we went to hear Neil deGrasse Tyson speak. The tickets were a last-minute impulse purchase, and it turned out to be completely worth it. The talk was fascinating, entertaining, and just the right kind of unexpected birthday-weekend adventure.
Only a few of the space-related ideas went over my head, and I am choosing to feel proud of that. I was also slightly distracted by the fact that he took his shoes off almost immediately after walking onto the stage and gave the entire talk barefoot. It was memorable in the best way.
The rest of the weekend is shaping up to be full of good things: plenty of food, possibly a Star Wars marathon, a night out with friends, and lunch with family on Stephen’s actual birthday. In other words, the kind of weekend that feels busy, cozy, and celebratory all at once.
In other news, winter seems to be making its first real appearance in Nashville. Yesterday afternoon was almost 70 degrees, which is exactly the kind of mild autumn weather I love. This morning, though, felt genuinely cold by my standards. Luckily, I have been in full soup mode lately, and there are several kinds of soup in the house right now, including this comforting Slow Cooker Chicken Noodle Soup.
This slow cooker chicken noodle soup is simple, hearty, and exactly the kind of meal that makes cold weather feel a little more welcome. It is also surprisingly easy to put together. Aside from chopping a few vegetables, the slow cooker does most of the work. Everything except the noodles goes into the crockpot, then it cooks slowly until the chicken is tender and the vegetables have softened into the broth.
This is one of those classic recipes that belongs in a regular cold-weather dinner rotation. It is practical enough for a busy weekday, comforting enough for a quiet weekend, and easy to reheat if you plan ahead with the noodles. The broth is filled with chicken, carrots, celery, onion, rosemary, garlic, and a little olive oil, creating a familiar homemade flavor without requiring much hands-on time.
As simple as this recipe is, it is also one of the most satisfying meals to come home to. The slow cooker fills the kitchen with that cozy soup smell, and by the time dinner rolls around, most of the work is already done. After the chicken has cooked, you remove it from the slow cooker, shred or chop it into bite-size pieces, and return it to the soup.
The noodles are added toward the end so they can cook just until tender. If you plan to eat the entire batch right away, adding them directly to the slow cooker works beautifully. If you are making this slow cooker chicken noodle soup for leftovers, it is better to cook the noodles separately and add them to each bowl just before serving. That helps keep them from soaking up too much broth and becoming softer than you might like the next day.
I like to finish my bowl with a generous handful of fresh parsley. It adds color, freshness, and a little extra flavor that works so well with the warm broth and tender chicken. Then I ladle everything into the biggest bowl I can find, because chicken noodle soup is not the kind of meal I want in a tiny serving.
Here is to many more cozy soups, slow cooker dinners, and easy homemade meals over the next few months.
See how to make the Slow Cooker Chicken Noodle Soup here:
This easy crockpot chicken noodle soup starts with chicken, vegetables, broth, and simple seasonings. Let everything cook until tender, shred the chicken, add the noodles near the end, and finish with salt, pepper, and parsley to taste.
Slow Cooker Chicken Noodle Soup
Brita Britnell
10 mins
6 hrs
6 hrs 10 mins
6
Ingredients
- 3 medium chicken breasts, trimmed of fat
- 3 carrots, peeled and diced
- 3 stalks of celery, diced
- 1 medium onion, diced
- ½ teaspoon dried crushed rosemary
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 7 cups chicken or vegetable broth
- 2 tablespoons extra virgin olive oil, optional but recommended
- 2 ½ cups wide egg noodles
- Additional salt and pepper, to taste
- Optional parsley, for garnish
Instructions
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In a slow cooker, combine the chicken, carrots, celery, onion, rosemary, garlic powder, salt, broth, and olive oil. Stir gently to combine.
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Cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
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Remove the chicken from the slow cooker. Shred or chop it into bite-size pieces, then return it to the soup.
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Add the noodles and stir to combine. Cook for another 10 to 20 minutes, checking until the noodles are cooked to your liking.
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Season with additional salt and pepper to taste. Garnish with parsley, if desired, and serve warm.
Note
If you plan to save some of the soup for later, cook the noodles separately and add them to each serving right before eating. This helps keep the noodles from becoming too soft when the soup is reheated.